Chicken Florentine Spaghetti Squash
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Chicken Florentine Spaghetti Squash

Submitted by: Coach Taryn

Prep Time: 15 Minutes

Cook Time: 45 Minutes

Servings: 4

Chicken Florentine served with gluten-free "spaghetti" - this recipe is a winner!


    1 med. spaghetti squash

    1 lbs. Italian chicken sausage

    1 med. onion

    3 clove garlic

    3 c. baby spinach

    2 tbsp. coconut oil

    sea salt & black pepper to taste


Preheat oven to 400ºF. Cut spaghetti squash in half. Use a spoon to remove the seeds and pulp. Place the halves of the squash, cut side down, on a baking sheet. Cook for 35-40 minutes, until squash can easily be pierced with a fork. When the squash has finished cooking, let cool to the touch. Use a fork to scrape out the flesh of the squash – this will give you the “spaghetti” for your meal.

Heat coconut oil in a large skillet over medium-high heat. Add minced garlic and diced onion, cooking until fragrant. Crumble in chicken sausage, and cook, using a spatula to break it up, until sausage is fully cooked and onion is translucent. Add the spinach to the skillet just before the sausage is done, and let wilt. Stir spinach into sausage once both are done cooking down. Remove skillet from heat.

Add spaghetti squash strands to the skillet with the sausage mixture, season with sea salt and pepper, and toss to combine.